1, casserole: Casserole is a kind of high-temperature resistant pot. Can withstand long-term stewing. When you use casserole to cook soup, you can stew it slowly, making the soup more authentic, and it is not easy to lose the nutrition of the original soup. Casseroles are better sealed, which can make food taste better and keep warm.

2. Crock: The crock is fired at high temperature, which has better ventilation, can slowly transfer heat to the internal ingredients in a balanced and lasting way, and makes the soup taste more mellow, with slow heat dissipation and better heat preservation effect.

3, pressure cooker: pressure cooker is suitable for rapid stewing, can cook food in a short time, and is not easy to destroy the nutrients of food.

4, shabu-shabu: The shabu-shabu is a little different from other pots. It has an inner pot and an outer pot. The inner pot is used for cooking ingredients, and the outer pot is used for stewing, so it is easy to stew meat, and because there is no steam in the stewing process, it can preserve the nutrition of food.

5. stainless steel pot: The soup cooked in stainless steel pot is relatively light, not as rich as the soup cooked in casserole, but it has a large capacity and is more resistant to cooking, but it takes a long time to cook.